Slewed Chicken
From A year's cookery, 1880
Serves 1
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 348. The excerpt below is the record exactly as published.
Slewed Chicken. — Take a half or a quarter of chicken that has been neatly trimmed. Melt a good tablespoonful of bacon fat in a stewpan which has a closely-fitting lid ; put in the portion of meat and turn it over and about till it is well browned all over. Add half a gill of good stock
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